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Linguine With Asparagus and Shrimp
1 lb. linguine, whole wheat or regular
1 tbsp. olive oil
1 lb. fresh asparagus
2 cloves fresh garlic, chopped
1/2 red onion, sliced
1 cup mushrooms, sliced
1 cup snap peas
1 to 2 tbsps. fresh basil, thinly sliced
1 to 2 tbsps. olive oil
1 lb. shrimp, peeled and deveined
crushed red chilies to taste
1 tbsp. white wine, optional
1/4 cup vegetable stock
1 tbsp. balsamic vinegar
kosher salt to taste
1/2 fresh lemon, juiced
4 tbsps. crumbled feta cheese
Cook pasta according to package directions to al dente. Rinse in cold water, drain, then toss with 1 tbsp. oil and set aside.
Cut bottom 1/4 of asparagus stalks off and discard. Blanch in boiling water for 1 minute, then place in cold water to stop the cooking. Drain, then cut in half and set aside.
Put garlic, onion, mushrooms, snap peas and basil in separate small bowls, set aside.
Heat 14 inch saute pan over medium heat. Allow the pan to get hot before adding 1 to 2 tbsps. oil. Add garlic, red onion and mushrooms, cook until slightly browned. Add shrimp and chilies. Add the noodles and stir, combining ingredients. Deglaze the pan with the white wine, then add the stock.
When the noodles begin to sizzle a bit, add the balsamic vinegar, snap peas, asparagus, basil and salt, stir. The entire process will only take a few minutes. Once removed from the heat, stir in lemon juice. Place onto platter and top with feta.
Makes 4 servings.
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Linguine With Asparagus and Shrimp
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Category: Recipes
Prep Time: Cook Time: Total Time:
Linguine With Asparagus and Shrimp
1 lb. linguine, whole wheat or regular
1 tbsp. olive oil
1 lb. fresh asparagus
2 cloves fresh garlic, chopped
1/2 red onion, sliced
1 cup mushrooms, sliced
1 cup snap peas
1 to 2 tbsps. fresh basil, thinly sliced
1 to 2 tbsps. olive oil
1 lb. shrimp, peeled and deveined
crushed red chilies to taste
1 tbsp. white wine, optional
1/4 cup vegetable stock
1 tbsp. balsamic vinegar
kosher salt to taste
1/2 fresh lemon, juiced
4 tbsps. crumbled feta cheese
Cook pasta according to package directions to al dente. Rinse in cold water, drain, then toss with 1 tbsp. oil and set aside.
Cut bottom 1/4 of asparagus stalks off and discard. Blanch in boiling water for 1 minute, then place in cold water to stop the cooking. Drain, then cut in half and set aside.
Put garlic, onion, mushrooms, snap peas and basil in separate small bowls, set aside.
Heat 14 inch saute pan over medium heat. Allow the pan to get hot before adding 1 to 2 tbsps. oil. Add garlic, red onion and mushrooms, cook until slightly browned. Add shrimp and chilies. Add the noodles and stir, combining ingredients. Deglaze the pan with the white wine, then add the stock.
When the noodles begin to sizzle a bit, add the balsamic vinegar, snap peas, asparagus, basil and salt, stir. The entire process will only take a few minutes. Once removed from the heat, stir in lemon juice. Place onto platter and top with feta.
Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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